Assistant Manager, Banquets

• Hạn nộp: 15/10/2019
• Mức lương: Thỏa thuận

Thông tin cơ bản

Mô tả công việc

1. Uphold the Company’s Cares culture by demonstrating the Star Service Standards at all times to guests and fellow associates.

2. Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety legislation, and related Sheraton Saigon Hotel & Towers and Marriott Policies.

3. Ensure the associates understand the correct procedures for handling intoxicated and underage guests.

4. Align management style, working practices and conduct with Sheraton Saigon Hotel & Towers’ Vision, Corporate Values and policies. To comply with Marriott’s Code of Conduct at all times.

5. Be well versed and knowledgeable of Sheraton Fire and Evacuation procedures as well as health and safety requirements in the Workplace.  Ensure employees are aware of their duty of care as determined by legislation and that they maintain complete familiarity.

6. Responsible for Food & Beverage Attendants, to set up functions (incl. Linen, silver, etc.) according to the Banquet Manager and Client requirements.

7. To see that Food & Beverage Attendants perform their tasks in preparation work, and ensure all equipment is available for staff to carry out their tasks efficiently.

8. Control equipment and ensure it is put away at the end of each function.

9. To coordinate with Food & Beverage Attendants in an efficient manner, whilst maintaining quality standards.

10. Assign stations to Food & Beverage Attendants taking into consideration the proper balance of skills of the employees (i.e. a long service employee with a new employee).

11. To co-ordinate staff meal breaks. To ensure that they are taken on time, and in a timely manner.

12. To conduct a pre-service briefing, to revise stations and iron out last minute details of service or guests’ requirements.

13. To double check function set up for service and audio visual requirements.

14. To check the requirements of the function with the host in case of last minute changes.

15. Check timesheet entries and authorize number of hours worked by each employee.

16. To supervise the whole period of service, to see that Food & Beverage Attendants are performing their duties in accordance with the standards, and in a prompt and efficient way.

17. To coordinate food pick up with the Banquet Chef in charge.

18. To coordinate the dishing out with the Kitchen Stewards.

19. To see that Food & Beverage Attendants remain at their stations, or leave the floor, according to the party requirements.

20. To see that after the guests leave the function room that the Food & Beverage Attendants are assigned duties to perform the cleaning up and storing of dishes and equipment used for the function.

21. To make sure proper linen exchange procedure is being followed, and that line staff take care of linen.

22. To see that the Food & Beverage Attendants clean back of house and store all equipment before the end of the shift.

23. To make sure that the air conditioning and electricity are switched on and off according to the requirements of the day.

24. The Assistant Banquet Manager will work closely with the Banquet Manager regarding paperwork so that he/she can perform such duties in the Banquet Manager’s absence.

25. Prepare working schedules and ensure annual leave is within budget, business expectations and Labor Law guidelines.

26. In conjunction with Human Resources and the Restaurant Manager, to assist with   effective recruitment, training and development, certification, performance evaluation, turnover reduction and optimization of productivity through efficient work practices and staff rostering.

27. Develop and implement strategies to minimize absenteeism and to manage occupational health & safety issues.

28.  Maintain all equipment within the outlet, e.g. linen, china, glass, electrical equipment.

29.  In conjunction with the Banquets Manager, prepare and achieve outlooks, budgets and manpower forecasts.

30. Analyze and respond to guest feedback, guest satisfaction and associate satisfaction information; and give a positive commitment to continuous improvement of product and performance.

31. Undertake additional duties as requested by the Banquet Manager or Hotel Management.

32. Undertake and complete all associate certification training, including refresher courses.

33. Ensure that associate productivity is in accordance to set standards.

34. Motivate staff and assist with continuity of associates.

35. Evaluate associate performance and analyze training and developmental needs.

36. Develop supervisors & other supervisory level associates.

37. Produce monthly manpower forecasts.

38.  Familiarize and abide by Labor Code regulations in order to prepare effective and accurate rosters.

Quyền lợi được hưởng

Yêu cầu công việc

College graduate and above, preferably with major in Hospitality management

2 years experience in the similar position at an international 5 Star Hotel

Good communication skills in both English and Vietnamese

Strong knowledge and skills in Banquet Operation

Strong leading and staff management skills

Yêu cầu hồ sơ

Please send your CV to email (see in "contact info") We will be reviewing your qualifications and experience with available positions at the present time, and should your application be short-listed, we will then contact you for an interview.

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